It may be a little late in the year for another pumpkin recipe. I know many people have had enough by the time December rolls around…but I couldn’t help myself! I had a lonely can of pumpkin puree sitting in my pantry and decided it needed to be put to use before the year is over. I used it to make these grain-free, Paleo friendly Pumpkin Pecan Muffins which turned out fluffy, moist and slightly sweet.
Pumpkin Pecan Muffins
- 1 Cup Paleo Baking Flour, packed (175 g)
- 2 Tbsp monk fruit sweetener (or sub any granular sugar)
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1/2 Cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 Cup water (or sub any nut milk)
- 1/4 Cup chopped pecans + more for topping
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients except pecans.
- Add in all wet ingredients and mix well.
- Mix pecans into batter.
- Pour batter into lined muffin pan (about 1/4 cup batter per muffin). Optional: sprinkle a few chopped pecans on top of muffins.
- Place in middle rack of oven and bake at 350 degrees for 25 minutes.
- Remove from oven and cool on cooling rack.
Recipe makes 10 muffins
I suggest storing these muffins in the fridge, but they will last at room temperature for a couple days. These healthy pumpkin muffins are slightly sweet but if you want more of a dessert muffin then you may add another tablespoon of sweetener or sugar to the batter or frost them after baking.
I haven’t tried substituting any other flours for the Paleo Baking Flour. If you do a lot of grain-free baking I highly suggest trying this product. It has a wonderful flavor and I’ve had a lot of success when using it to bake Paleo breads, muffins, cookies and cakes.